| 1. | Rinse the chicken leg and absorb the water. Marinate it with marinade for awhile |
2. | Mix the malt sugar with water. Then, mix it with soy sauce and set aside. | | 3. | Heat the oil to pan-fry the chicken until both sides are golden brown. Remove and absorb the oil. |
4. | Heat 1 tbsp oil to sautee dried chilli, add ginger, garlic and shallot. Then, add back the chicken and sauce ingredients. When the chicken done. Place onto the dish and serve with lemon juice as dipping. |
